Evening Republican, Volume 17, Number 229, Rensselaer, Jasper County, 25 September 1913 — SHOULD BE FLAVORED [ARTICLE]

SHOULD BE FLAVORED

ADDITION TO EGGNOGS NEED NOT BE OF INTOXICANTS. • < Valuable Food for Invalids May Be Made jpalatable In a Number of v Ways'Agreeable to Opponents of Strong Liquor. Chilled eggnogs are not served as often as they should be. They are specially valuable for invalids during the heated weather, because they are not only refreshing but nourishing as well. An eggnog is hardly more than custard in its raw state, especially if spirits are left out. This drink may be served in an endless number of ways, and teetotalers can enjoy to their hearts’ content eggnogs without spirits that are simply but deliciously flavored with orange, coffee, vanilla, nutmeg or chocolate. A plain eggnog of any kind may be turned into a festive beverage if topped with whipped cream or ice cream and a bit of candied fruit. The white of egg so often recommended should not be added unless the “nog” is heavily flavored, as it is apt to impart a raw, eggy taste. >

Chocolate Eggnog. —For a chocolate eggnog use a tablespoonful of grated chocolate, a tablespoonful of sugar and a large new egg to every half-pint of rich chilled milk. Melt the chocolate and sugar together to a paste, then add the egg yolk and stir the mixture into the milk, beating well so that the egg will not separate from it. When ready to servp add a big spoonful of whipped cream or ice cream to each glass. If preferred, the whipped cream may, for variety’s sake, be partly frozen. This forms a very rich beverage, almost a meal in Itself. When a coffee eggnog is properly made it is delicious. It may be prepared like the chocolate drink, using in place of the chocolate enough strong coffetf' to give it a fine flavor. The same proportions may be used with other flavors.